Jeio Brut Prosecco DOC NV
Jeio (by Bisol) Brut Prosecco DOC NV
91pts – James Suckling
A fresh and lively Prosecco with lots of lemon and lime character, as well as spiced pears. Medium body, lovely fruit and a fresh finish. Bottled in 2018. Drink now.
James Suckling, November 25, 2018
2017 Wine & Spirits Value Brands of the Year
“Bisol represents a gold standard in Prosecco production, from its prestigious cru-level wines to the value-priced Jeio line. The Cuvée Spumante Brut includes some chardonnay, which gives it more heft than most, with notes of golden apple and pear; the Valdobbiadene Brut is tighter, with finer bubbles, mouthwatering acidy and cool salinity—ready for Wellfleet oysters.”
Stephanie Johnson, October 17, 2017
Jeio is the fruit of two interwoven love stories. The first is that of generations of the Bisol family who have faithfully cared for their vineyards. And within this same family, there is the love of a wife who affectionately gave her husband Desiderio Bisol, the nickname “Jeio.” Jeio originates from a selection of vines chosen from plots scattered across the Prosecco hills and is the fruit of passion and expertise that has matured into the production of a cuvée.
Brilliant straw yellow color; perlage extremely fine and lively. Intense and fresh nose of citrus fruits and saline sensations. Fruit-forward, refreshing sip.
Appellation: Valdobbiadene Prosecco D.O.C.
Location: Mainly Clan, sand and stones
Elevation: 50-100 meters (164-320 feet)
Training: Double arched cane (cappuccina)
The Jeio line is inspired by the influential Desiderio Bisol, whose wife lovingly referred to him as Jeio. The father of the current owners, Desiderios is dedicated to product quality, acquiring only the steepest plots. While considerably more difficult to work, these plots are ideal for vine cultivation. As a result of his vision, the Glera cultivated in these vineyards is especially rich in malic acid, making the final wine more dynamic and evolved. Only the best Glera grapes are selected from Bisol’s 35 plots in Valdobbiadene to make the highly aromatic Jeio Brut.
Fermentation: Stainless-steel tanks for 15 days at 16 C (61 F)
Maceration: Cold, for 12 hours
Second Fermentation: Charmat method in autoclaves
Varietal Composition: 100% Glera (made from mostly estate fruit)
Production: 14,166 (12/750)
Dry Extract: 17g/L